Get Sconed! has MOVED!

Thursday, March 15, 2007

Sunday Vegan Brunch and Mini Muffins

Tofu scramble with super firm tofu, cherry tomatoes, cremini mushrooms, spinach, asparagus and garlic. I just wanted it chock full of veggies, so I didn't add much other than a sprinkle of nooch, sea salt and pepper, maybe some oregano.

Truth be told, I'm actually not a huge fan of tofu scramble, but nonetheless I sometimes crave it at home. I certainly liked it and eat it out on a regular basis, but really it's often the only vegan option at some of my favorite brunch spots.

I was never a big egg eater either, but the egg plate standard is in my head from society, like going to IHOP and growing up going to diners all the time - eat a plate of eggy looking food with toast and salty meat and call it breakfast! Ah, I love tempeh bacon, and my grandparents, who could do two diners a day, no sweat.

Anyway, this was all from our Sunday brunch this past weekend. I slept in, didn't want to spend money, and decided to cook the late morning away. I made the scramble, heated up some frozen Gardenburger sausages, sprinkled some cinnamon on apple slices, roasted red potatoes with whole cloves of garlic and made these half whole wheat, half regular flour Vegan with a Vengeance biscuits:

Breakfast food rules.Later on Sunday I made these PPK/Veganomican test kitchen (mini) apple bran muffins. I thought they were almost too cute to eat. This time next post, I hope to show my new pots and pans in all their glory, plus a test kitchen meal and me finally conquering vegan crepes.

Yes, breakfast food is the best! I've gotten into the habit over the last few weeks of making breakfast for dinner on Sunday night. Pancakes and potatoes mostly (even homemade hashbrowns last week, which actually turned out well) - I love the starchiness. Those mini muffins are really sweet, especially with the oats scattered on top. Nice touch!